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1-Pot Tomato Soup Recipe


    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 carrot, diced
    • 1 celery stalk, diced
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • Salt and pepper to taste
    • 1 can (28 ounces) crushed tomatoes
    • 4 cups vegetable broth
    • 1 bay leaf
    • 1/2 cup heavy cream (optional)
    • Fresh basil for garnish (optional)
    • Grated Parmesan cheese for serving (optional)


    Sauté Aromatics:

    Heat olive oil in a large pot over medium heat.

    Add chopped onion and sauté until translucent.

    Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Vegetables:

    Add diced carrot and celery to the pot.

    Cook for 5-7 minutes until the vegetables are slightly softened.


    Sprinkle dried oregano, dried basil, dried thyme, salt, and pepper over the vegetables.

    Stir to combine and let the herbs infuse the mixture.

    Incorporate Tomatoes:

    Pour in the crushed tomatoes, stirring well to combine with the vegetables and seasonings.


    Add vegetable broth and the bay leaf to the pot.

    Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld.

    Optional Creamy Addition:

    If desired, stir in heavy cream for a creamy texture.

    Simmer for an additional 5 minutes, ensuring the soup is heated through.

    Adjust Seasoning:

    Taste the soup and adjust salt and pepper according to your preference.


    Remove the bay leaf from the soup.

    Ladle the tomato soup into bowls.

    Garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top if desired.


    Serve the 1-Pot Tomato Soup hot and enjoy with crusty bread or your favorite side dish.

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